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Looking for a spicy flavor? Arugula’s spicy peppery flavor will give a kick to salads, burgers, and more!
Looking for cucumber flavor to bring a crisp freshness to your dish? You've found it. Borage has a strong cucumber flavor and a bold leaf pattern.
It has a deliciously mild, fresh broccoli or cabbage flavor and makes a great garnish and addition to any green salad.
The pungent foliage is broad, deep green, and celery-like. Known for the sweet aroma they emit and the strong cilantro flavor.
The leaves have a licorice and anise-like taste: sweet yet spicy. Bulbs can be shredded and used in salads or cooked with meat or fish. Stalks can be chopped and used similar to celery. Use green leaves as a garnish to add extra sweet and spicy flavor to a dish.
Dark green leaves and variegated stems of pink to purple, and at times, bright red! This can add so much dimension to any dish. It has a consistent nutty and robust flavor- similar to mustard- only less spicy.
Kohlrabi is related to broccoli, cabbage, cauliflower, and turnips. It tastes like a mix of turnip and cabbage. The greens of the kohlrabi can be used like kale. The green leaves and purple stems add a pop of color and vibrance to any dish.
Leeks have an onion taste that can add a burst of flavor to any salad. Long, slender greens look like miniature chives, and can be used as an onion substitute. Delicious on burgers, fish, salads, and in any dish requiring an onion flavor. The black seeds stay attached to the stems adding an interesting dimension to your final presentation.
Because of their gentle pea flavor, they are great in a variety of dishes. The hearty stems and delicate green leaves are a favorite among chefs as garnishes and in salads.
Maroon-edged, blue-green leaves and pink stems will add lots of color and texture to your dish. The flavor is a bit sweet, a bit salty and finishes with a sharp, spicy bite.
The rosy stems and bright floral flavor add both a tasty and spicy flair. For an impressive presentation, use these instead of sliced radish.
(Our selection is always changing. Ask for details.)
Once you receive your microgreens, store them uncovered in the dry goods room or cooler. Microgreens enjoy temperatures between 45-70 degrees Fahrenheit. Add one cup of water to the bottom of the tray each day at closing time to keep the pads moist. Do not spray water on the leaves.
When you're ready to use your microgreens, cut the stems or leaves with kitchen shears. We recommend that you cut to order, as microgreens (like all greens) begin to lose their nutrients rapidly as soon as they are cut. Always use the microgreens fresh, without cooking them. Discard the roots and pad after cut. Do not eat the roots.
Please only handwash our trays and spacers. We will pick them up at your next delivery date.